Add a splash of color to any party with this easy appetizer of Middle Eastern-inspired roasted beet hummus spread over multigrain bread and topped with seeds and chives.

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 slices
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • Place beets in a 10x15x1-inch baking pan and drizzle with 2 tablespoons olive oil; toss to coat. Roast for 35 to 40 minutes or until very tender, stirring once. Remove from oven and let cool slightly, about 30 minutes.

  • Transfer cooled beets to a food processor. Add Greek yogurt, remaining 2 tablespoons olive oil, garlic, salt, and black pepper. Process until smooth, stopping to scrape sides as necessary.

  • Spread beet mixture onto toasted bread. Top with pumpkin seeds, sesame seeds, coriander seeds, fennel seeds, and chives.

Nutrition Facts

227 calories; protein 5.8g; carbohydrates 27.7g; fat 11.5g; cholesterol 4.2mg; sodium 413.3mg. Full Nutrition
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